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Second place, 2011 Pacific Brewers Cup
Mash-in with 3 1/2 gallons of water at 134°F. Target temp 125°F
15 min protein rest
Pull out 1 1/2 gallons. Heat to 158°F while stirring. Let sit for 25 minutes.
Then continue heating to a boil for 15 minutes. Stir constantly.
Retrun to the main mash. Target temp 149°F. Let sit 1 hour.
Decoct 1 1/2 gallons. Heat to a boil for 15 minutes. Stir constantly.
Return decoction to the main mash. Final temp 170°F.
Sparge with about 16 Qt water at 170°F. Collect about 1/2 gallon near the end of the sparge for steeping the dark grains.
Skim hot break prior to first hop addition.
While the main kettle is boiling, steep chocolate and Carafa malts in 1/2 gallon wort for 1 hour. Then boil 30 minutes with 1/2 Perle hops.
Add whirfloc tablet 20 minutes before end of boil.
Add boiled steepings to the main carboy when cool.
Start fermentation at 50°F for 22 days.
Secondary ferment, at 50°F for 32 days
Prime with 50 grams priming sugar. Keep at 65°F for 7 days
Lager at 35°F for 10 months
Roasty notes with malty sweetness.
Malt sweetness with some alcohol warming. Some coffee flavor.
Lacks any dried fruit character.
This is our first attempt at Baltic Porter and was part of a split batch where the other half was tweaked to become a Doppelbock. Tasting the two side by side it is apparent that they have the same melanoidin character from the double decoction. The dark grains were steeped only to keep it separate from the doppelbock. Otherwise, it can be added to the main mash. Next time I make this it will be a stand-alone.